September 9, 2010

Saving Summer for Tomorrow!

I've always had an interest in canning. I remember making pickles in elementary school and waiting for them to be ready and saving jars to try months later. I hope to try more of this and get into a bit of pressure canning as well. We've had such an abundance of beans and peas all summer that I didn't want to open my jars of pickled peas until now. When I made them I tried two recipes one very basic with vinegar, salt, pepper & a hot pepper. The other batch I added pickling spices to... I can't wait to try this to my radishes, carrots and fall crop of beans that I have just recently planted!!

The recipe is quite basic I found this on the ball pickling spice jar:

In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water.
When the vinegar mixture has cooled, drop in the sugar snaps, garlic and chile peppers into a mason jar, and cover with brine.
I made a second batch that I added ball pickling spices to, just to try what the flavor will be like - I'll let you know on that one!
Place the jars in the refrigerator. They are ususally ready after about 2 weeks and will last for a couple of months!

1 comment:

Hi there! Welcome to chat n' chow, I'm Lauren! Out of my love for cooking, eating & photography my little blog has grown. I'm a newlywed navigating the waters of a puppy, a career and personal projects just trying to find time to make healthy & delicious dinners as well as having fun along the way. Since I'm trying to break my terrible (expensive) habit of eating out I try to recreate dishes from great restaurants.

Join me on my mission to see what works (and what doesn't)! I LOVE getting mail, even if it's digital, drop me a note to Lauren@chatnchow.com Enjoy!

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